Description
Homemade flour tortillas, naan flatbread, and pita offer versatile, fresh, and flavorful bread options perfect for wraps, dips, or sides. These easy-to-make flatbreads use basic pantry ingredients and deliver satisfying texture and aroma.
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil or melted butter
- 1 tsp baking powder (for tortillas and naan)
- 2 tsp active dry yeast (for naan and pita)
- 1 tsp sugar (for activating yeast in naan and pita)
- 1 cup warm water (adjust as needed)
- 1/4 cup plain yogurt (optional, for softer naan)
- Minced garlic or chopped herbs (optional, for flavored naan)
- Whole wheat flour (optional, to substitute part of all-purpose flour)
Instructions
- In a large bowl, mix flour, salt, and baking powder (if using). For naan or pita, dissolve yeast and sugar in warm water and let sit for 5-10 minutes.
- Add wet ingredients to dry mixture gradually. Add oil and yogurt if making naan. Knead the dough for 8-10 minutes until smooth and elastic.
- Cover the dough and let it rest: 15 minutes for tortillas, 1 hour rise for naan and pita.
- Divide the dough into 8 equal portions. Roll each into a ball, then flatten into circles 1/8 to 1/4 inch thick.
- For tortillas and naan, cook on a hot skillet or griddle 1-2 minutes per side until golden and bubbled. For pita, bake in a preheated 475°F (245°C) oven for 5-7 minutes until puffed.
- Stack cooked flatbreads in a clean towel to keep warm and soft until serving.
Notes
- Use plant-based yogurt and oil for dairy-free versions.
- Brush cooked naan or tortillas with butter or ghee for added flavor.
- Roll pita evenly and ensure oven is very hot for proper puffing.
- Flatbreads can be stored in the fridge or freezer with parchment between layers.
- Reheat flatbreads wrapped in a damp towel to maintain softness.
Nutrition
- Serving Size: 1 flatbread
- Calories: 160
- Sugar: 1g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
